122:, following which she would be engaged "to teach for six months at a salary of $ 75 per month. This was a most generous offer, and I felt that if others had so much confidence in me I certainly ought to be willing to try, and I consented to take the school a month on trial. ..." She continued at the school until 1885, eventually becoming its first principal. She inaugurated a wide variety of special courses and lectures ranging from free courses for immigrant girls in Boston's North End to special instruction in "sick-room cookery" for nurses from area hospitals.
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In addition, she wrote for other periodicals, published books, and devised a large number of advertising pamphlets for food and cooking equipment companies. Due to her status and fame, she provided endorsements for a range of products including her own company, Mrs. Lincoln's Baking Powder
Company of
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It was one of the first
American cook books to provide scientific information about nutrition and the chemistry of cooking. It also help set a pattern for the rational organization of cookbooks, and was among the first in America to provide recipes formulated with consistent measurements. It should
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included extensive advice for those who wished to operate a school of cooking in a chapter entitled "An
Outline of Study for Teachers." Mrs. Lincoln touted her book as “not only a collection of recipes,” but a book “which shall also embody enough of physiology, and of the chemistry and philosophy of
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On the magazine's editorial page, she is identified as "Mrs. D.A. Lincoln, Author and
Lecturer on Cookery." The other members of the committee were Mrs. W.B. Sewall (President of The Boston Cooking School); Mrs. E. H. Richards (Instructor in Chemistry, Institute of Technology); and Mrs. Laura S.
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was founded in the spring of 1879, Mary
Lincoln was invited to become its first teacher. As she later recalled, "I refused to consider the proposition, for while I knew that I could cook, I knew nothing about cooking schools. ... The matter was dropped and Miss Sweeney was engaged as a teacher."
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In 1865 she married David A. Lincoln of Norton, Mass. and "happily settled down to life as a housewife" in Boston. During the late 1870s, David
Lincoln's health began to fail and Mary entered domestic service to provide an income. (The Lincolns had no children.)
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With a new introduction by Janice (Jan) Bluestine
Longone. (Mineola, NY: Dover Publications, Inc., 1996). This is a reprint of the 1887 edition, "the text of which is identical to the original." (p.ii).
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In 1885, following the death of her sister, Mrs. Lincoln resigned from the school. Her interest in the education of young women continued, however. She subsequently taught at the Lasell
Seminary (now
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published by the Boston firm of
Roberts Brothers in 1884. She later observed, "This was done primarily to meet the need of a textbook for our pupils and save the copying of recipes ..."
94:, she contributed to the family income due to the death of her father when she was aged seven. In 1864 she graduated from the Wheaton Female Seminary, Norton, Mass., now known as
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as her professional name during her husband's lifetime and in her published works; after his death, she used Mary J. Lincoln. Considered one of the pioneers of the
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225:(Boston, Mass.: Little, Brown & Co., 1886). "New and enlarged edition with recipes for the chafing dish," (Boston, Mass.: Little, Brown & Co., 1901).
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In
November, 1879 she was offered the opportunity to take lessons from Miss Sweeney and attend the public demonstration lectures by
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70:(July 8, 1844 – December 2, 1921) was an influential Boston cooking teacher and cookbook author. She used
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David A. Lincoln died in 1894. In the same year, Mary Lincoln served as a member of the "Advisory Committee" of
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She remained active in the culinary and journalism fields until her death from a cerebral hemorrhage in 1921.
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Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools.
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Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools,
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310:"Feeding America: The Historic American Cookbook Project at Michigan State University, "Lincoln, Mary""
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Feeding America: The Historic American Cookbook Project at Michigan State University, "Lincoln, Mary"
214:(Boston, MA: Roberts Brothers, 1884). Reprinted (with an incorrect and misleading title) as:
82:, she was among the first to address the scientific and nutritional basis of food preparation.
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she was the culinary editor and wrote the syndicated column “Day to Day” for the magazine.
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food, to make every principle intelligible to a child and interesting to the mature mind.”
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first published in 1886. At the request of the Boston Public Schools, she prepared the
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this served as the basis of cooking instruction across America and in Great Britain.
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Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking,
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Longone, Janice (Jan) Bluestein. "Introduction to the Dover Edition," in
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Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking.
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During her years at The Boston Cooking School, she researched and wrote
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Wilkinson (President of the National Household Economic Association).
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Pure Food Cook Book: A Collection of Tested and Economical Recipes.
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Lincoln, Mary J. "The Pioneers of Scientific Cookery," in
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until 1889. During this time, she wrote her second book,
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For a more complete description of these courses, see
246:(New York, N.Y.: Dodge Publishing Company, 1904).
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433:Davidson, Alan. Oxford Companion to Food (1999),
253:Dodge Publishing Company, New York City, (1916)
138:be seen as the fore-runner to the world-famous
333:For the history of the school's founding, see
470:Works by or about Mary Johnson Bailey Lincoln
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355:vol. 51, no. 4, (October, 1910), pp.470-473.
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262:(Chicago, Ill.: N.K. Fairbank Co., 1907).
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554:20th-century American non-fiction writers
239:(Boston, Mass.: Roberts Brothers, 1887).
232:(Boston, Mass.: Roberts Brothers, 1887).
32:Mary J. Lincoln, from an 1894 publication
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251:A Book of Good Luncheons for My Friend,
514:Wheaton College (Massachusetts) alumni
192:New England Woman's Press Association
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509:People from Attleboro, Massachusetts
461:Works by Mary Johnson Bailey Lincoln
529:20th-century American women writers
524:19th-century American women writers
549:American women non-fiction writers
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418:The New England Kitchen Magazine,
286:Boston Cooking School Cook Book.
175:published in 1887. Together with
420:Vol.I, no.1 (April, 1894), p.35.
216:Boston Cooking School Cook Book.
184:The New England Kitchen Magazine
177:Mrs. Lincoln's Boston Cook Book,
379:Mrs. Lincoln's Boston Cook Book
153:Mrs. Lincoln's Boston Cook Book
141:Boston Cooking-School Cook Book
92:South Attleboro, Massachusetts
44:South Attleboro, Massachusetts
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381:. Dover reprint, pp.449-511.
539:American women food writers
68:Mary Johnson Bailey Lincoln
20:Mary Johnson Bailey Lincoln
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544:Writers from Massachusetts
392:"When Cupboards Were Bare"
190:. An active member of the
53:December 2, 1921 (aged 77)
534:American cookbook writers
244:What to Have for Luncheon
188:American Kitchen Magazine
165:Auburndale, Massachusetts
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559:American women academics
169:The Peerless Cook Book,
519:Lasell College faculty
223:The Peerless Cook Book
504:American food writers
366:Boston Cooking School
335:Boston Cooking School
146:Fannie Merritt Farmer
126:Cookbooks and writing
112:Boston Cooking School
106:Boston Cooking School
210:Lincoln, Mrs. D.A.
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237:Carving and Serving
235:Lincoln, Mrs. D.A.
228:Lincoln, Mrs. D.A.
221:Lincoln, Mrs. D.A.
186:which later became
353:Good Housekeeping,
249:Also published as
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72:Mrs. D.A. Lincoln
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41:July 8, 1844
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401:11 November
483:Categories
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288: [
267:References
86:Early life
58:Occupation
396:The Attic
110:When the
198:Boston.
90:Born in
61:Educator
472:at the
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439:ISBN
403:2018
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